With everyone trying to buy locally, it’s no surprise that canning has once more become popular. That means there are already tons of blogs that give you good in depth instructions on how to can. So I won’t bore you, but direct you here and here for good canning techniques.
With the coming of fall colors, my cooking has changed. No longer does my palette crave the juicy tomatoes of summer or the fresh basil that I would sprinkle over nearly everything. Fall calls for cinnamon, apples, pumpkins and preparing for the winter. Which for me (for the first time ever), also means canning and of course, a book on canning from the 1950s.